Soup May Bowl Over Cancer Risk

The Hearty Minestrone Is Chock-full Of Fresh Vegetables.

February 26, 1987

From the National Cancer Institute comes a hearty minestrone chock-full of carrots, tomatoes, broccoli and other vegetables, and a pumpkin pudding, both loaded with beta-carotene, the plant form of vitamin A.

MINESTRONE

Six to eight servings

Preparation time: 25 minutes

Cooking time: 1 hour

1 tablespoon each: unsalted butter, olive oil

1/2 cup thinly sliced onion

1/2 cup thickly sliced leek, white and tender green

1 can (16 ounces) or 2 cups canned Italian plum tomatoes with juice

2 cups water

1/2 cup sliced carrots

1/2 cup cubed new potatoes

1 bay leaf

1/4 teaspoon each: thyme, oregano, sage

1/2 teaspoon each: salt, freshly ground black pepper

2 cups shredded escarole or spinach

1 cup broccoli florets

2 tablespoons minced parsley

1/4 cup shredded fresh basil leaves

Grated parmesan cheese

1. In casserole or soup pot, melt the butter with the oil. Add onion and leek and cook until tender.

2. In a saucepan, dissolve the cornstarch in 1/3 cup juice. Stir in the remaining juice and the brown sugar. Heat to a boil over high heat and cook until thickened.

3. Stir in the pumpkin puree, the ginger and the rum. Add the egg yolks, one at a time. Cook gently, without boiling, for 1 minute. Remove from heat and cool to room temperature.

4. Beat the egg whites until foamy. Sprinkle in the remaining 2 tablespoons granulated sugar and beat to the firm peak stage. Fold the whites gently into the pumpkin mixture. Pour into the prepared dish and bake for 45 minutes. Serve warm.